Name: Candy Cane Peppermint Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: Cooking spray for greasing; 3/4 cup (90 g) all-purpose flour, plus more for dusting; 3 Tbsp cornstarch; 1/2 tsp baking powder; 1/2 tsp kosher salt; 9 large egg whites; 1/2 tsp cream of tartar; 1 cup (200 g) granulated sugar; 1 tsp peppermint extract; 2 drops (or more) red gel food coloring; 2 1/2 cups (283 g) confectioners’ sugar; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 (8-oz) package cream cheese, softened; 1 tsp peppermint extract; 1/4 tsp kosher salt; 1 small drop red gel food coloring; 1/2 cup crushed candy canes

There’s something about the blend of cool peppermint and festive red stripes that makes this treat truly magical. I’m excited to share my Candy Cane Peppermint Roll Cake Recipe because it combines a light, fluffy sponge with creamy peppermint frosting—perfect for cozy holiday moments.

A candy cane roll cake is shown on a white rectangular tray set on a white marbled surface. The cake has a total of two visible layers spiraled inside: bright red soft cake alternating with a pale pink creamy filling that looks smooth and thick. The outer layer is a striped pattern of red cake and thin white cream lines. The cake is rolled tightly with a neat swirl, and one thick slice is cut and laid flat in front, showing the red and pink spiral layers clearly. Around the tray are broken pieces of red and white peppermint candy and whole twisted red and white candy canes. The scene gives a festive and fresh look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Peppermint Roll Cake Recipe
Top Tip
How to Serve Candy Cane Peppermint Roll Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Peppermint Roll Cake Recipe

Why You'll Love This Recipe

Honestly, this Candy Cane Peppermint Roll Cake Recipe is one holiday favorite that I keep coming back to year after year. The colors alone brighten up any dessert table, but the real magic is in that tender cake and peppermint cream cheese frosting that simply melts in your mouth.

Festive Presentation: The striped red and white cake looks just like a candy cane, making it a showstopper for any celebration.
Light and Airy Texture: Whipping those egg whites to stiff peaks makes for a fluffy, soft roll cake that’s never dense or heavy.
Refreshing Peppermint Flavor: The peppermint extract in both the cake and frosting gives it a cool, classic holiday vibe without being overpowering.
Perfect Make-Ahead Dessert: You can prepare it a day ahead, which is super helpful when you’re juggling holiday prep.

The image shows a dessert roll with three slices and the rest of the roll on a white marbled surface. The roll has two visible layers on the outside: a smooth, bright red layer spiraled with a creamy white layer. Inside, the slices reveal a swirl pattern of bright red sponge cake and light pink cream filling. Small pieces of crushed peppermint candy are scattered around the roll and slices, adding a festive touch. The texture of the red cake looks soft and spongy, while the cream feels smooth and creamy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances simple pantry staples with a few festive touches that really shine. Each ingredient plays a part to ensure the cake is tender, the stripes stay vivid, and the frosting is creamy with the perfect peppermint punch.

Flat lay of a small mound of all-purpose flour, a small mound of cornstarch, a small white ceramic bowl of baking powder, a small white ceramic bowl of kosher salt, nine whole brown eggs with clean shells arranged neatly, a small white ceramic bowl of cream of tartar, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl of peppermint extract, a tiny drop of red gel food coloring on a white ceramic plate, a small mound of confectioners’ sugar, a slab of unsalted butter softened on a simple white ceramic dish, a portion of cream cheese softened on a white ceramic plate, a small white ceramic bowl of crushed candy canes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the cake, giving it structure while remaining light enough for rolling.
Cornstarch: Helps soften the flour’s protein content, ensuring the sponge stays tender and delicate.
Baking powder: A tiny lift to keep the cake from being flat.
Kosher salt: Enhances flavor by balancing sweetness and brightening the peppermint notes.
Egg whites: Whipped to glossy stiff peaks to create that airy, light texture essential for roll cakes.
Cream of tartar: Stabilizes egg whites so they hold their shape while you fold in dry ingredients.
Granulated sugar: Sweetens the cake and helps create that glossy meringue look when whisked with egg whites.
Peppermint extract: Adds the classic mint flavor signature to this festive cake.
Red gel food coloring: Makes those candy cane stripes vivid without watering down the batter.
Confectioners’ sugar: For a smooth, silky frosting texture that’s easy to spread.
Unsalted butter: Softened and creamy, it pairs beautifully with cream cheese for rich frosting.
Cream cheese: Adds tang and a luscious mouthfeel that cuts through the sweetness.
Crushed candy canes: Stirred into the frosting for crunch and extra peppermint sparkle.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Candy Cane Peppermint Roll Cake Recipe is. You can easily make it your own by tweaking flavors or adding texture—just be sure to keep the balance so the cake stays soft and the peppermint doesn’t overpower.

Variation: One year, I swapped half the peppermint extract for vanilla, which gave a subtle twist while keeping the festive spirit alive—totally delish!
Dairy-Free Option: Try using coconut cream cheese and vegan butter to make this suitable for dairy-free friends, adjusting peppermint extract to taste.
Flavor Boost: Add finely chopped dark chocolate to the frosting for a peppermint-chocolate combo that’s irresistible.

Step-by-Step: How I Make Candy Cane Peppermint Roll Cake Recipe

Step 1: Prep and Gather Your Tools

Start by setting your oven rack in the lower third and preheating to 350°F. Then, grab an 18" x 13" baking sheet and give it a good greasing with cooking spray before lining it with parchment paper. Trust me, this step saves potential cake disasters later — it’ll come out easily when it’s time to unroll.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt in a medium bowl. This ensures they’re evenly distributed and ready to gently fold into the egg whites later.

Step 3: Whip the Egg Whites to Perfection

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they just begin to thicken. Slowly add the granulated sugar, then turn the mixer to high and whip until you get glossy, stiff peaks. Stir in the peppermint extract carefully to keep that fluffy texture intact.

Step 4: Fold in the Dry Ingredients Gently

Use a rubber spatula to gently fold the dry mixture into the egg whites. Be patient—fold lightly so you don’t deflate the batter. You want it light and airy to make rolling easier later.

Step 5: Divide and Color the Batter

Transfer a bit more than half the batter into a separate bowl (around 350g for the red batter and 250g for the white). Add red gel food coloring to the bowl with more batter, folding gently. Add drops gradually until you get that bright candy cane red without making the batter too thin or watery.

Step 6: Pipe Your Candy Cane Stripes

Fit two piping bags with round tips, then fill one with white batter and the other with red. Start in a corner and pipe diagonal white lines about 1" apart. Fill the spaces in between with the red batter. The red batter is a bit looser, so hold the tip close and tip it upwards at the ends of each line to keep drips from ruining your pattern.

Step 7: Bake and Cool the Cake

Bake for 12-15 minutes, until the cake begins to pull away from the edges and springs back when you gently press the center—no finger dents should remain. Cool it for 5 minutes before turning it out onto a flour-dusted kitchen towel. Carefully peel the parchment, then roll up the cake tightly in the towel starting from a short end. This “pre-roll” helps it cool in the rolled shape without cracking.

Step 8: Make the Peppermint Cream Cheese Frosting

While the cake cools completely, beat confectioners’ sugar, softened butter, and cream cheese until smooth in your mixer. Blend in peppermint extract and salt, then add a just a drop of red gel coloring until you get a gentle pink. Fold in crushed candy canes last so you keep that delightful crunch.

Step 9: Assemble the Roll Cake

Unroll the cooled cake and gently remove the towel. Spread the frosting evenly over the surface, then roll it back up tightly without the towel this time. A pastry brush is handy here to brush off any excess flour. Chill before slicing and serving for the best results.

Top Tip

Having made this Candy Cane Peppermint Roll Cake Recipe several times, here are my go-to tips that make a big difference between average and amazing:

Be Gentle Folding Batter: I can’t stress this enough—use slow, folding motions to keep the egg whites’ airiness. It’s the key to a fluffy roll that doesn’t crack.
Use Gel Food Coloring: Liquid coloring can thin batter, but gels keep your stripes vibrant without affecting texture.
Pre-Roll the Cake While Warm: Rolling the warm cake in a towel right out of the oven helps it “remember” the shape and prevents cracking when you add frosting.
Don’t Overbake: Watch the oven closely—overbaking will dry out the cake and make rolling tricky. The cake should spring back gently when pressed.

How to Serve Candy Cane Peppermint Roll Cake Recipe

Candy Cane Roll Cake - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of crushed candy canes on top—they add color, crunch, and a little sparkle that’s just irresistible. Sometimes, I add a small dollop of whipped cream with a peppermint stick as an extra festive touch.

Side Dishes

This peppermint roll pairs perfectly with a hot cup of cocoa or warming mulled cider. For a party spread, sliced fresh fruit like oranges or berries balances the sweetness beautifully.

Creative Ways to Present

I once arranged mini slices on a festive platter lined with evergreen sprigs and red holly berries. It’s a gorgeous centerpiece that invites guests to dig in—and instantly adds holiday cheer to the table.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and store in the refrigerator. I find it stays fresh for up to 3 days, and the peppermint flavor tends to intensify with time.

Freezing

You can freeze individual slices wrapped well in foil and plastic wrap. I recommend thawing them overnight in the fridge to keep the frosting texture just right.

Reheating

This cake is best served chilled, but if you want to take the chill off, let slices sit at room temperature for 30 minutes before serving—this softens the cream cheese frosting perfectly without melting it.

Frequently Asked Questions:

Can I make this Candy Cane Peppermint Roll Cake Recipe without a stand mixer?

Yes, you can! Use a handheld electric mixer or even a strong arm and a balloon whisk for the egg whites, but be sure to whip until stiff peaks form so the cake stays light and airy.

How do I prevent the cake from cracking when rolling?

The key is rolling the cake while it's still warm in a towel immediately after baking, then letting it cool completely in that shape. This “memory” helps avoid cracks when you later unroll to add frosting.

Can I substitute peppermint extract for vanilla?

Yes, you can substitute vanilla extract for peppermint. The cake will lose the classic peppermint flavor but will still be delicious with a vanilla-cream cheese frosting.

What’s the best way to color the cake batter for stripes?

Using gel food coloring is best because it provides vibrant color without changing the batter's consistency. Add a few drops and fold gently until you reach the desired shade.

Final Thoughts

This Candy Cane Peppermint Roll Cake Recipe holds a special place in my holiday baking lineup. It’s a festive, flavorful way to impress your family or guests without hours of fussing. I hope you’ll love making it as much as I do—there’s something so satisfying about slicing into those perfect stripes and tasting that cool peppermint cream. Give it a try and add your own twist to make it uniquely yours. Happy baking!